This coconut chia pudding is served with white peach for an incredibly easy but delicious breakfast, snack or dessert. Smooth, creamy and fruity (and dairy free).
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I’ve never been one to particularly follow trends, whether it’s fashion, TV shows or food. I tend to be one of the ones who goes with more classic or familiar options and then tries things once all the hype has died down a bit. Then I can take a view whether I like it without feeling a need to justify myself one way or the other.
It generally seems to work, although there are times when you think ‘if only I’d tried this earlier’ when it turns out to be good, but hey.
Chia seeds are one of the things in that list until recently. I admit I have been curious about them a little while, but never quite got round to trying them. I don’t know if I was waiting to see if they turned out to be bad for you or what it has been but it hasn’t quite happened.
However I think with my thoughts turning to things that are easy, nutritious and will keep my going for a bit once my world is thrown in to chaos again soon, it seemed like a pretty good time to try making a chia pudding, and this one didn’t disappoint.
Coconut chia pudding is ridiculously easy to make, and must be one of the few things that genuinely works perfectly both as dessert or breakfast without you feeling like you are having the other at the wrong time.
OK, maybe it’s a bit more breakfasty, but it’s great whenever, really. Very smooth and creamy, and white peach, as I have paired with it here, works perfectly, as would a whole range of fruit I am sure. I can definitely see myself experimenting.
In case you’ve never made it chia pudding before, you basically let the dry seeds soak in the coconut milk so they swell up – see the pictures above (excuse the slight messiness from my stirring but you hopefully get the idea) – and they almost take on a jelly-like consistency with a slight crunch in the middle.
You can use regular cows milk, almond milk or a range of other things as the ‘soaker’ but coconut milk has a particularly tasty, cool creaminess that works well here.
I chose to have this coconut chia pudding with white peach as I love the fragrance of the fruit and think it goes really well with the smooth, creaminess of the pudding. Feel free to use yellow peach or nectarine, if you prefer, I just think white peaches have a particularly nice, delicate flavor that is a great match.
See how easy this is to make in this short video:
One of my other reasons for trying this was I was looking for some more options for breakfast in warmer weather as I was feeling like a bit more variety without going anywhere near the oven. This definitely fits in that category and is in fact perfect when it’s hot.
The cool creaminess is almost a delight to eat. And the fact that it is so easy to make as well, it’s no wonder I made it again the next day (with strawberries that time, but I think peach is better).
Try these other recipes with chia seeds:
- Banana chia pudding with date caramel
- Strawberry chia jam
- Plus get more breakfast recipes in the archives.
Coconut chia pudding with white peach
- 1/2 cup coconut milk 120ml
- 2 tbsp chia seeds
- 1/2 tsp maple syrup or honey, or a bit more to taste
- 1/2 white peach or yellow if you prefer
- Mix together the coconut milk, chia seeds and maple syrup or honey in a bowl and leave to expand refrigerated for around 20mins, or you can leave overnight.
- Cut the peach into small chunks and layer up the chia mixture a couple spoonfuls at a time followed by a layer of peach chunks. Alternatively, if you're not worried about how it looks, just throw it all in together and stir.
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